No-knead bread
The two breadmakers went kaput. For a while, I tried this soft Asian milk bread recipe but it was never as soft and took too much time. My sister then obtained a no-knead bread recipe from a mutual friend, who kindly simplified (a lot!) the recipe (thanks!) to this: Place initial ingredients (3 cups of warm water, 2 small pkts of yeast, 1 tbs salt) into a 5L container. Mix a little, doesn’t matter if yeast is not entirely dissolved. Pour 1 kg of white flour into container and mix with a wooden spoon until moisture is even. Leave in a warmish room for 2-5 hours. Cut out sections with a serrated knife to bake. Shape dough briefly with floured fingers to roll size (e.g. 5cm diameter, 2cm height). Bake in oven on a floured surface, 230 degrees. For a crusty finish, place a container of water in the oven while baking. Place remainder of dough in fridge. Use as desired over the next two weeks. Allow the dough to reach room temperature prior to baking. I adjusted it ...